Fumet de Poisson
|Butter||1 Ounce (25 Gram)|
|Onion||1 Large, chopped|
|Fish trimmings||2 Pound (Bones, Skin, Heads, Etc, 1 Kilogram)|
|Water||2 Pint (1.2 Liter)|
|Dry white wine||1⁄2 Pint (300 Milliliter)|
Melt the butter in a pan, add the onion and cook until just beginning to colour.
Remove from the heat and add the remaining ingredients, with salt and pepper to taste.
Return to the heat and bring to the boil.
Simmer, uncovered, for 30 minutes, skimming the surface occasionally; do not boil or the flavour will be spoiled.
Cool slightly, then strain and check the seasoning.
Store, covered, in the refrigerator for up to 2 days.
Use as required.